Gingersnaps
From Favorite recipes (North Carolina, 1948), 1948
Classic gingersnap cookies.
Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
5271Calories
41 gProtein
755 gCarbs
243 gFat
Full nutrition (33 nutrients)
Calories5271 kcal
Protein41 g
Carbohydrates755 g
Fiber0.2 g
Sugars461 g
Total Fat243 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4859 mg
Potassium5674 mg
Calcium937 mg
Iron38 mg
Magnesium925 mg
Phosphorus520 mg
Zinc3.8 mg
Copper2.3 mg
Manganese8.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B62.6 mg
Vitamin B120 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)1.7 mg
Niacin (B3)29 mg
Folate605 mcg
Choline51 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 5. The excerpt below is the record exactly as published.
GINGERSNAPS “i 1 cupful Crisco 1 tablespoon ginger ay cupful molasses 2 teaspoon salt 1 cupful brown sugar 1 teaspoon soda ae | °88, beaten light Flour as needed
Cook this with the app: pantry check, scaling, and the assistant.